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Eggplant
Eggplant
Eggplant with Rice
Eggplants tops among my favorite veggies. This recipe is quite easy. The messy part is when you grill and peel the skin off the eggplant.
Recipe:
3 eggplants (long variety)
1 large egg
dash of salt & pepper
oil for frying
Procedure
Pierce the eggplant with a fork (3 on each sides) before grilling. Cook the eggplants, broil on a grill or open flame or by boiling until eggplant is soft. Turn eggplants on every side to char the skin until wilted. Cool the eggplants before you peel off the skin, retain the stem for easy handling during frying.
Flatten the eggplant by fork, set aside. Beat egg and season with salt & pepper. Heat oil in a medium pan. Dip each eggplant one at a time in the egg mixture and slowly slide it into the pan. Fry until lightly brown on both sides.
1 kg. clams
2 tbps. oil
2 cloves garlic, chopped
1 small onion, chopped
1 small thumb-size ginger, chopped
Procedure:
Wash and clean clams in cold water. (Water will help to remove the sand from the clams). In a deep pan, saute onions & ginger in hot oil, add clams (don’t put water unless your recipe is for soup) they release a natural salty juice. Cover pot and cook over high heat about 5 minutes or just until clams open. Do not overcook as clams becomes tough (discard clams that will not open).
Tips: Do not put salt. Clams juice are naturally salty. If you’ll make a clam soup then add about 8 cups of water and salt to taste.
Chiffon and Angel cakes are baked in tube pans. When I was in the US I had a hard time "pan shopping" for pans, so my sister ordered directly from the pan manufacturers such as Wilton. We waited for about two weeks before our orders arrived.
I have 2 tube pans in my dozens of baking cookware. I seldom use this pan except for special occasions like birthdays & holidays. It is easy to order special cakes in bakeries or cake shops but angel and chiffon cakes are no longer made in bakeshops, so making your own angel cake is something special.
Tube pan and electric mixer are essential gadgets in making this kind of cakes. Don't ever buy a non-stick pan as I did before or you'll end up baking a fallen angel. The cake will collapse as it will not cling to the tube and sides of the pan. Do not grease the pan.
What do you do with your egg whites??? Here's the recipe for Angel Food Cake
Angel Cake Tube Pans
Angel Food Cake Recipe
12 egg whites
1 1/2 tsp cream of tartar
1 1/2 cups white sugar, divided
1/2 tsp vanilla
1/2 tsp almond extract
1 cup sifted cake flour
1/4 tsp salt
Oven Temp ~ 375° Ore-heat oven
Cake Baking Time ~ 30 - 40 Min. Pan Type ~ 10 x 3 3/4-inch - Angel Food cake pan
Directions:
In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in flavorings.Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears.
Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.Bake in preheated oven until top springs back when lightly touched with finger. Remove from oven immediately and invert cake as soon as possible to maintain its volume and to keep it from shrinking. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.Top with fruit or frost, if desired.
Angel -Chiffon CakesTube Pans
Chocolate Angel Food Cake Recipe:
Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Cocoa Powder. Prepare batter and bake as above.
Yield: 12 servings - 1 (10-inch) cake
Fried Herring
There are many health benefits of eating fish. Fish is a good source of proteins, calcium, iodine, riboflavin, and fats from fish is easy to digest
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Eggplant Lasagna
This is a dish of layered eggplants and meat topped with white sauce and baked. Moussaka means "casserole". Origin is Greek.
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Pineapple
Pineapple fruit is rich in minerals and vitamins C, B1, B6, excelent source of manganese and copper. Good source of dietary fiber. Pineapple have diuretic, anti-cancer and anti-inflammatory properties. It is good for diarrhea, digestion, intestinal infection, athritis, sore throat, gout etc
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Comment by Lydia 1
on How to Cook Rice
Foodie Culture
Food Sense
Don't give up! Try it first, 1 cup rice to 1 cup water. Once it boils, stir it once, cover, simmer, reduce the heat to low and start timing your rice for 5 minutes. If you see that is water still boiling over, turn off the heat. Let it stand on the burner for another 5 minutes. Remember that steam cooks the rice so cover the lid of your pan.
Just try there's nothing to lose. By the way, buy long grain rice like Jasmine or Basmati variety not Uncle's Ben(because they are parboiled). Good luck.